Keepin’ it sweet, simple and always vegan is the key to success in your diet.
This meal is super easy to make, requires simple ingredients typical to any vegan kitchen, and is damn delicious if I must say! The only thing I had a problem with was cutting the cauliflower into “steaks” as I had not looked up the proper procedure to do so before making this recipe. I eventually got the hang of it, but I suggest looking up the proper technique, or even sharing below if you would be so kind so that I can share it in the recipe 🙂
My oven-roasted tomatoes are both oil and salt free. Feel free to add these two ingredients to your liking, but I really do feel that they are unnecessary! These were so flavorful, for the roasting process intensifies the flavors of the tomatoes.
Also, did you know that cooking tomatoes boosts their disease-fighting power? Cooking tomatoes increases their lycopene content bioavailability to our body! Tomatoes are also a very good source of potassium, niacin, vitamin B6, and folate. Diets rich in potassium have been shown to lower high blood pressure and reduce the risk of heart disease, while niacin can be used to raise your healthy cholesterol (HDL).
Cauliflower ‘Steaks’ & Oven-Roasted Tomatoes (Oil Free, Salt Free)
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 1-2
- Category: Entree
- Cuisine: Vegan
- Cauliflower Steaks:
- 1 head of cauliflower, sliced horizontally into steaks
- 1-1.5 large tomatoes
- 1/4 red bell pepper, deseeded
- 1/4 cup nutritional yeast
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. smoky paprika
- 1/4 tsp. chili powder
- 1/8 tsp. cumin
- 1/8 tsp. cayenne
- 1/2 cup water
- 2 Tbsp lemon juice
- Black pepper to taste
- 1 bunch kale, steamed
- Fresh parsley
- Oven Roasted Tomatoes:
- 3-4 large tomatoes, sliced
- Fresh cracked pepper
- Italian seasoning blend (no salt added) OR any seasonings of choice
- Preheat your convection oven to 350F.
- Cut the cauliflower into “steaks” and place into a wide bowl.
- Blend all of the ingredients from the tomatoes to the fresh black pepper until smooth, and pour over the cauliflower. Allow this to sit for at least 20 minutes (can sit overnight in the fridge).
- Place cauliflower onto a lined baking sheet, and bake for 30 minutes on convection. Make sure you reserve the extra “sauce” for drizzling over it, or even use it for a salad dressing!
- Remove from the oven, allow it to cool, and pair it with oven roasted tomatoes, steamed kale, and fresh parsley.
- To Prepare tomatoes: Slice tomatoes, and place them on a lined baking sheet. Sprinkle with pepper and seasoning on both sides.
- Roast in the oven for 30-40 minutes depending on how dry you would like them.